Pumpkin Protein Soup
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tbsp Butter, unsalted 2 medium (2-1/2" dia) Onions, raw 4 tsp Garlic 4 tsp crushed red pepper flakes (by TORI7HARRISON) 1 tbsp Curry powder 2 tsp coriander, ground (by GOLDENDAZ) 1 tsp Pepper, red or cayenne 1 tsp Salt 3 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH) 4 cup (8 fl oz) Chicken Broth 24 tsp Splenda 2.5 cup Silk Coconut Milk (Unsweetened) 2 serving Unflavored Whey Protein Powder (by BIGME2MINIME) 1 block Tofu, firm
Melt butter
Add onions and garlic - cook, stirring until softened. About 4 minutes.
Add spices, cook/stirring for about 1 minute.
Add pumpkin puree and chicken broth - blend well. Bring to a boil. Reduce heat & simmer for 10 to 15 minutes.
In blender; blend until smooth, tofu, whey protein, splenda & coconut milk.
Add to soup.
Transfer and blend in blender or use immersion and blend in pot until smooth.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAIDAWNY.
Add onions and garlic - cook, stirring until softened. About 4 minutes.
Add spices, cook/stirring for about 1 minute.
Add pumpkin puree and chicken broth - blend well. Bring to a boil. Reduce heat & simmer for 10 to 15 minutes.
In blender; blend until smooth, tofu, whey protein, splenda & coconut milk.
Add to soup.
Transfer and blend in blender or use immersion and blend in pot until smooth.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAIDAWNY.
Nutritional Info Amount Per Serving
- Calories: 209.7
- Total Fat: 10.0 g
- Cholesterol: 33.0 mg
- Sodium: 843.5 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 5.4 g
- Protein: 12.4 g
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